Red Pepper Jelly Food Recipes Need Taste Make the syrup – add the peppers and sugar to a large saucepan or dutch oven and bring to a full rolling boil. add the liquid pectin and continue to boil. prep the peppers – throw the peppers into a food processor and pulse 10 12 times until a thick relish is created. do not over blend as the jelly won’t set. Bring water to a boil and process for five minutes. remove the jars and allow them to cool completely. to serve the red pepper jelly appetizer simply, place the block of cream cheese on a plate. then, spoon the red pepper jelly on top of the cream cheese. serve with crackers.
Red Pepper Jelly Recipe Belly Full Transfer jalapenos to a large pot and add the vinegar. bring mixture to a boil then lower to a simmer for about 20 minutes. add sugar to the pepper mixture and bring to a boil. when it reaches a rolling boil, allow to continue boiling for 1 minute. add butter to keep the mixture from foaming. Instructions. place 12 4 oz jars in large canning pot or dutch oven (ideally on a rack for easy removal). add enough water to fill jars to the top and just cover them with water. bring water to a low simmer (do not boil). in separate sauce pan, cover lids with water and bring to a gentle simmer. Remove the seeds from peppers, then chop into chunks and add to a large saucepan. add remaining ingredients, except pectin, and bring to a boil. reduce to a simmer and cook for 20 minutes. use a hand blender and puree peppers until smooth. stir in the pectin, and boil for 1 minute. Add the pectin, then bring the peppers back to a full boil, stirring frequently. keep boiling and stirring until the temperature reaches 221 degrees, which could take 10 to 15 minutes. skim off any foam on the surface with a wide spoon. once the pepper jelly reaches 221 degrees, spoon the jelly into clean jars with screw on lids.
Comments are closed.